• 1 kg fresh Exmouth mussels
• 2tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1tbsp chopped fresh flat-leaf parsley
• 2 fresh bay leaves
• 100ml (3fl oz) white wine
• 150ml (5fl oz) Cream
• Extra chopped fresh parsley, to serve
• Place a large saucepan on a medium heat. Add the oil, onion, garlic, parsley and bay leaf, and sauté for about 2 minutes. Add the white wine and Cream, then bring to the boil and simmer for 5 minutes.
• Add the mussels and increase the heat to high. Cover with a tight-fitting lid and cook for 3 minutes, giving the saucepan an occasional shake to help the mussels release the flavour.
• Uncover and stir well. When the mussels have opened, remove them to two deep serving bowls. Discard any that haven’t opened after 5 minutes. Rapidly boil the broth for 2 minutes to reduce a little, season to taste, then strain over the mussels. Sprinkle with extra chopped parsley and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.